Go-To Power Green Smoothie

This recipe was given by Clare!

Free from: all major allergens depending on ingredients used

Ingredients:

• 1 cup frozen kale or other baby greens

• 1 cup of frozen mango

• 1 scoop protein powder

• 1 1/2 cups dairy-free milk (we use oat milk)

• 1/4 cup flax seeds (optional)

Directions:

1. Place kale, mango, protein powder, milk, and flax seeds (optional) in a blender. (We use Ninja brand on the Smooth Boost setting)

2. Blend contents for 1 minute

3. Pour into a glass and enjoy!

Recipe Note: *If your smoothie is too thick and you are having difficulty blending, adding a little bit of water will help to loosen things up.

Clare's Bio:

Clare Kirchner is a high school senior in St. Paul, MN. She loves writing, taking pictures, being active outside, and making people laugh! Clare was diagnosed with anaphylaxis to dairy, eggs, peanuts, and tree nuts as an infant. Clare is so grateful to the food allergy community for being an outlet where she can share her feelings and experiences with others who understand life with food allergies and wants everyone (especially teens) with food allergies to know that their best advocates when it comes to food and life are themselves. 

Chai Chia Pudding

This recipe was given by Clare! It is inspired by simplyquinoa.com.

Free from: dairy, egg, soy, fish, shellfish

Ingredients:

• 3 tablespoons black chia seeds

• 2 tablespoons coconut sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon each: nutmeg, ginger, cloves, cardamom

• 3/4 cup almond milk

• 1 tablespoon almond butter

• Chopped pecans and a cinnamon stick to garnish

Directions:

Whisk together the chia seeds, sugar, spices, and milk in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add the chia pudding into a jar (or keep it in the bowl). Top with the almond butter, pecans, and a cinnamon stick if desired.

Clare's Bio:

Clare Kirchner is a high school senior in St. Paul, MN. She loves writing, taking pictures, being active outside, and making people laugh! Clare was diagnosed with anaphylaxis to dairy, eggs, peanuts, and tree nuts as an infant. Clare is so grateful to the food allergy community for being an outlet where she can share her feelings and experiences with others who understand life with food allergies and wants everyone (especially teens) with food allergies to know that their best advocates when it comes to food and life are themselves. 

Earl Grey Scones

This recipe was given by Clare! It is inspired by the Flour Covered Apron blog.

Free from: all allergens depending on ingredients used

Scone Ingredients:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3 tea bags, Earl Grey blend

• 1/2 cup vegan butter, frozen (Earth Balance is what I used)

• 1/2 cup coconut cream

• 1 and 1/2 teaspoons Egg replacer + 2 tablespoons dairy-free milk

• 2 teaspoons pure vanilla extract

Glaze Ingredients:

• 1 1/2 teaspoons culinary lavender, plus more for garnishing

• 1/2 cup dairy-free milk

• 2 tea bags, Earl Grey blend

• 1 1/4 cup powdered sugar (add more as desired for a thicker glaze)

Scone Instructions:

1. Preheat oven to 400 degrees Fahrenheit and place a silicone baking mat on a large baking sheet.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Open the 3 tea bags and empty the ground tea leaves directly into the flour mixture, whisk to combine.

3. Grate the frozen butter using a box grater and cut it into the flour mixture using a pastry cutter until incorporated and the mixture has the texture of fine crumbs.*

4. In a small bowl, whisk together the cream, egg, and vanilla extract. Make a well in the middle of the dry ingredients, pour in the wet ingredients, then mix together.

5. Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together. Shape the dough into a disc about 8 inches in diameter. Slice into 8 wedges.

6. Place the wedges about 2 inches apart on the silicone-lined baking sheet and bake at 400 degrees for 18-22 minutes, until scones are tall and golden brown. Transfer to a wire rack to cool completely.

Glaze Instructions:

1. In a small saucepan, bring the milk and lavender to a simmer. Remove from heat, then steep with the two bags of Earl Grey tea for about 7 minutes.

2. Using a small sieve, strain the mixture and discard the lavender. Measure out 1/4 cup of the steeped milk. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.

3. Once scones are cool, drizzle with glaze and sprinkle with lavender.

*Note: Cold, grated butter will give you the fluffiest and flakiest scones! But if you prefer, you can cube the cold butter (rather than grate it) before cutting it into the dough. If you don't have a pastry cutter, use a fork, or even your hands (but work quickly, so as not to let the butter get too warm).

Clare's Bio:

Clare Kirchner is a high school senior in St. Paul, MN. She loves writing, taking pictures, being active outside, and making people laugh! Clare was diagnosed with anaphylaxis to dairy, eggs, peanuts, and tree nuts as an infant. Clare is so grateful to the food allergy community for being an outlet where she can share her feelings and experiences with others who understand life with food allergies and wants everyone (especially teens) with food allergies to know that their best advocates when it comes to food and life are themselves.